Only 6 simple ingredients and you have this rib-sticking vegetarian potato soup. It's super creamy (no cream or roux necessary) and comforting - yet SO easy to make!
4-5medium russet potatoesabout 3 pounds) (peeled and diced; about 6 cups diced)
1medium onion, dicedabout two cups diced
2stalks celery, dicedabout 1 cup diced
1carrot, peeled and dicedabout 1/2 cup diced
1cupmilk2% dairy milk or unsweetened plain almond milk are both great
1teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1/4cupchopped fresh parsleyoptional
To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
Set on stove and turn to high.
Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!)
Serve. The soup will thicken as it cools.
To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.